Pinkalicious Macaron Recipe

When I saw these plates online I was smitten. Look at them. Just look they are pretty much the cutest disposable plates I have ever seen.

I don't even like disposable plates, I completely avoid them where ever possible but I had to buy these ones I mean seriously they have pink polkadots and gold spots and then part of them is the sweetest pale pink and no this post is not sponsored by the company.

Anyhoo then I made some macarons to serve on them 'cause they deserved something special.

I picked mine up from Lark Australia.

In the US check out Bash Party Goods who produce the plates.

I did read on Bash Party Goods Instagram page that they had macarons in mind when they created these plates so just to help you out I'll re-share my recipe.

Your welcome

Macaron Shells makes around 40 shells or 20 filled macarons. See below macaron recipe for simple instructions for ganache filling.

190 gram (6 5/8 oz)almond meal (almond flour)
190 gram pure icing sugar (6 5/8 oz powdered sugar)
190 gram granulated sugar (6 5/8 oz)
48 grams water (1 5/8 oz)
140 gram egg whites aged split into 2 lots of 70grams each (5 oz split into 2 lots of 2 1/2oz each)*
food color of choice (I use gel type food color like Wilton)

*ageing egg whites refers to separating the yolks from whites and then leaving the whites to age for a few days. This can be done on the counter if your countries climate permits or in the fridge, wrap the bowl with plastic wrap and then pop a few holes in the top. Alternately you can pop fresh egg whites in the microwave on high for 10 seconds or so - I used the microwave method in this batch pictured.

1. Mix the ground almonds and icing sugar together and pulse a few times in food processor to make almond meal finer. Do not over process as the meal can become oily. Sieve into a large bowl. Add colour and 70g (2 1/2 ounce) of the egg whites to the sugar/almond mixture but don’t mix in.

2. Place remaining 70g (2 1/2 ounce) of egg whites in bowl of mixer fitted with the whisk.

3. Pop granulated sugar and water into saucepan stir to combine and cook without stirring to 118C (245 F). Brush down the sides with a pastry brush dipped in water as required to avoid the sugar crystallizing. Once the mixture reaches 115C (240 F) start mixing the egg whites on high. Make sure you have a pouring shield on your mixer, when the sugar syrup reaches 118C (245 F)remove from heat and immediately pour in a thin stream down the side of the mixer bowl continuing to whisk on high.

4. Continue to whisk the meringue on high until the side of the bowl is only a little warm to touch, around 50C (120 F).

5. Add meringue mixture to almond mixture and using a large spatula fold the mixture together until it starts to shine and forms. If you run the spatula through the mixture it should form a ribbon that disappears back into the mixture after about 20 seconds.

6. Add the mixture to a piping bag fitted with a plain tip (or just cut the end of a disposable piping bag, that's what I do) and pipe in lines onto parchment lined baking sheets. To make the macarons as even as possible I apply a constant slow pressure to the piping bag and count a few numbers like up to 3 for each one.

Waiting to form skins after piping

7. Set aside for about 30 minutes or until the macarons have formed a skin so that the macaron mixture does not stick to your finger when gently touched. If the weather is humid this step may take longer up to 2 hours. I pop on the aircon if it's humid at my house.

8. Meanwhile preheat oven to 140C (285 F). Once ready bake the macaroons for around 13 to 16 minutes depending on size, it may take longer, all ovens are different. If they are baked and you gently push on the side the tops will not move, if the tops do move bake for another minute or 2. Also they should not be browned if they are reduce the heat for the next batch or bake for less time.

9. Once baked remove the baking trays and immediately slide off the macarons and the parchment onto the work surface and let cool completely before removing the shells.

10. Once cooled match disks into like sizes and sandwich together using the ganache.

Ganache Recipe
To make ganache melt white chocolate with cream in the microwave and mix gently until combined, use a ration of 3:1, so for example 300 grams (10 1/2 oz) white chocolate to 100 grams (3 1/2 oz) cream, sorry guys I measure as I already have the scales out and I can't be bothered messing up a liquid measuring jug :) Add some gel color and raspberry oil/flavor to taste.

Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.

Princess Macarons with Mini edible tiaras or how to eat a tiara 2

This post may contain affiliate links

CLICK HERE for link to my macaron recipe

Ok these are my new favorite toppers.

Mini edible tiaras, seriously what's not to love, and with the right cutter you can whip up a stack of them and have them ready to pop onto pretty much anything to give it a bit of royal treatment.

Macarons.......check. Marshmallows........yup. Stacked cookies.....ah-huh.

They are really quite tiny, pretty much they just fit around my thumb. The cutter set I used (link here: Crowns Patchwork Cutters ) has a larger size tiara as well which is perfect for the top of a cake so you could make a whole princess (or prince/king) party.

How to eat a tiara blog post HERE

photo by Alyce & Colette Photographers

Now I have made a video on how to make the tiara but as I was silly enough to start upgrading my other computer with the video on it and I think it will be another few days before I have access to it. In the meantime I have written out the instructions below.

How to make an edible tiara
You can use any cutter or hand cut the shape yourself, however I have included links to the cutter I used. If you scroll to the bottom of the post I have also included a recipe for small batch mexican paste which should make up a few dozen of these mini tiaras.

Ingredients

Mexican paste colored light orange or ivory (buy premix or see small batch recipe below)
tiara cutter (available here: Crowns Patchwork Cutters )
crisco or similar solid but soft white fat
2 X small white rolling pin - one for rolling the other (2cm or 3/4" for setting the tiaras onto to dry)
toothpick
edible gold dust*, rose spirits  and paint brush
or edible gold paint/spray

*make sure the dust or paint is edible, saying non toxic does not necessarily mean edible and many glitters and dusts sold in cake decorating stores are for decorative purposes only. The links below are edible.

US suppliers - Amazon

Available to Australia via Fishpond


Crowns Patchwork Cutters

Rub a little crisco onto the small tiara/crown cutter.

Using a small rolling pin roll out the mexican paste very thin (like really really thin) and press the tiara/crown cutter into the paste to cut out the shape. I like to do this on a piece of plastic wrap which is a little fiddly but I know the paste can not stick to the counter.

If necessary use the toothpick to gently remove the mexican paste shape from the cutter. Use the toothpick to remove any excess paste from the shape and the small heart at the front if desired (see the you tube tutorial for more detail).

Place onto a small rolling pin to shape the tiaras. The one I used is around 2cm or 3/4" wide or around the same size as a permanent marker tube. You can use anything that is clean and food safe you have sitting around for this.

Paint the tiaras with the edible gold paint, either by using a premixed paint or mixing edible gold luster dust with rose spirits. Don't worry they may not look very sparkly while wet.

Allow to dry. Once dry you may wish to give them an extra coat or brush a little extra gold luster dust onto the tiaras to add extra shine.

Store in an airtight container until required. You can make these weeks in advance.

Adhere to tops of macarons, marshmallows or cookies with a little royal icing.

Small batch Mexican Paste

75g pure icing sugar (2 5/8 powdered sugar)
1 tsp gum tragacanth or tylose powder

Knead together well. Store wrapped in plastic in an airtight container at room temperature. Knead again well before use. Can be colored as required.

Linda Vandermeer is a blogger, baker, maker and author

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Cherry spice cupcake recipe

(Tins and bowls Greengate from Simply Sweet Home)

So I love cake, I mean we all love cake don't we, but I usually love it even more when my cake is pretty and tastes good too.

I guess I'm kinda a bit shallow as I will nearly always go for the prettied up version given a choice.

Sophie Vintage bowl CLICK HERE

Which brings me to these cupcakes in the pictures.

I'm going to have to be honest and tell you, I preferred these cupcakes plain without frosting.

I know, I know my shallow facade is crumbling faster than I can polish off a cookie.

Red Coco Red tin shaker (used as cutlery holder) CLICK HERE

I guess in the end it's what's inside that counts to me.

But the good news is that if you bake these cupcakes in gorgeous little bowls like I did, they will look pretty with just a sprinkle of powdered/icing sugar and a few fresh cherries and you can let their natural beauty shine.

Anyhoo, I know I have shared that I adore Greengate stoneware here quite a few times, but seriously. Look at this stuff!

I picked up this latest lot at a new Australian shop Simply Sweet Homes CLICK HERE

Those little bowls are AWESOME they look so delicate, but I use them to bake all the time and then pop them in the dishwasher and they are still as good as new.

Set of 3 tins coco red CLICK HERE

Cherry spice cupcake recipe
Recipe will make 5 medium size bowl cupcakes (3/4 cup capacity) or 12 regular cupcakes. The cupcakes in the picture are decorated with a simple cream cheese frosting.

3/4 cup self raising flour (US 3/4 cup plus 1 rounded Tbsp)
2/3 cup caster sugar (US 2/3 cup plus 1 Tbsp)
140 g (5oz) unsalted butter softened
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1 tsp vanilla extract
3 eggs rood temperature
1 cup pitted cherries

Optional to serve
Fresh cream whipped
Cherries
Icing/powdered sugar

Preheat oven to 160 C (fan forced) (320 F). Position rack in center of oven.

In a large mixing bowl combine all ingredients except the cherries and mix until well combined and there are no lumps. Fold the cherries into the mixture.

Spoon mixture into bowls or cupcake cases.

Place cupcakes into the oven and cook for approx 24-27 minutes for the bowls or 20-23 min for the regular cupcakes. The cupcakes will be golden when ready and a skewer inserted will come out dry.

Allow to cool.

Serve with a dollop of fresh whipped cream, fresh cherries and a sprinkle of powdered/icing sugar.

Sophie Vintage mini latte cup CLICK HERE

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores. 

This post is not sponsored however I am related to the owner of Simply Sweet Homes.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.  

Retro recipe - Caramel Macadamia Tart

Have I ever mentioned that Mr Sweet does not really love decorated cake.

It's just not his thing. He likes lots of sweet stuff like ice-cream and chocolate and pie, often all together.

Anyhoo, I am not just saying that randomly, I mention it because he really liked these 'caramel' tarts which I baked a while back.

In fact I made quite a few different versions and he pretty much liked them all. I think he's a fan of retro desserts, that is, anything from back when we were growing up :)

Also I know that cooking condensed milk is not truly caramel, but this is what we called it when I was growing up so I'm just going to have to keep calling it that.

Hopefully once you taste the crisp buttery shell combined with the creamy delicious filling you will forgive me.

Caramel Macadamia Tart Recipe - makes 6 tarts
If you do not care for macadamia nuts you can omit them from the recipe.

6 tart shells unbaked (click here for recipe and instructions) 8cm (US around 3")
1 tin condensed milk 395g (US 14oz)
1 Tbsp golden syrup (US - 1 1/2Tbsp use dark corn syrup if golden syrup not available)
60g unsalted butter (2 1/8oz)
1 cup raw unsalted macadamia nuts

Preheat oven to 180C (360 F)

Place unbaked tart shells into oven and bake for 7 minutes. Shells should be chilled and have baking paper and weights in place ready to blind bake.


Meanwhile place condensed milk, syrup and butter into a saucepan and cook over medium low heat stirring constantly for approx 8 minutes.

Remove tart shells from oven and remove baking paper and weights. Return to oven and bake further 5 minutes.

Reduce oven to 160 C (320 F)

Remove baked shells from oven and spoon condensed milk mixture in until 3/4 full. Mix the macadamia nuts into the remaining condensed milk mixture and then spoon onto the top of the partially filled tart shells.

Bake for further 8 minutes, the condensed milk mixture around the nuts should just start to turn golden.

Remove from oven and allow to cool, take the tarts out of the baking tins and the refrigerate for a few hours.

Store in fridge in an airtight container for up to 3 days.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Sweet's gardening party with pink and grey party table

Sweet's 8th birthday party this year was a pretty grey and pink dessert table with a garden theme to tie in with the main party activity which was.......gardening.

We purchased some packets of easy grow flower seed and pots that eventually break down and the kids got to fill the pots with soil and plant the seeds. The pots were just the right size to fit into cupcake boxes which made packing up and taking home both pretty and easy.

I was lucky enough to find some little trowels the week before the party for $1 each at the local supermarket which the kids took home along with their little garden boxes.

If your not trying to be as economical as me this would work as well with a few punnets of plants instead of the seeds, but I managed to get enough for 12 kids along with a few of those sunflower and tomato ready to grow pots (that I used as party prizes for other games) for under $20.

All the rest of the stuff I used to decorate the gardening table with I already had (see that pink polka dot fabric it was from Bubble's 5th birthday party I blogged about 5 years ago).

Apron and string in tin - Greengate
Garden pots, seeds - Big W discount department store
Trowels - Coles supermarket
White plant stand with blackboard - Bunnings hardware
Pink polkadot cupcake boxes and pinwheels - Choice discount variety store

Party Table

The party table colour theme was based on the lovely grey with pink rose and white dot fabric I used as a table covering. I picked it up because it was so pretty intending to have dresses made for the girls, it was from Lincraft at around $8 a meter.

I had a fake window/mirror shutter I had from a while back I got in a closing down sale and was part way through restoring an old wooden plate rack I picked up on Ebay, so I added them to the table. The pink riser that the candy jars are on is a bathroom caddy I picked up at a discount dollar store last year and painted pink for another party.

Then when I was out one day I spied those big moss balls and I don't know why but I got them. For some reason I really like them, anyhoo they added some colour to the table and a bit of texture the big one was $10 and the 2 smaller ones $5 each from Vast Interiors.

The day before the party I picked up a stack of flowers to pop in little pitchers and vases scattered around the table. It was a pretty relaxed table.

Overhead are some pink hanging lanterns which don't quite make it into the photo's.

Party table menu

Decorated cookies - royal icing stripe cookies with fondant rose accent and fondant pink quilted cookies with white royal icing dots (Click here for free tutorial to make similar quilted cookies)

Birthday cake  - Ombre butter cream decorated cake in shades of storm and pink sunset - Italian meringue butter cream with strawberry cake. The butter cream was applied with an offset spatula to evoke the feeling of an artist's pallet.

Candy - Chocolate sixlets, marshmallows and bon bons. There were also pink pig sours on top of the white plate rack and I bought out a selection of other lollies for the kids to fill up their own take home loot bags.

Homemade raspberry macarons (Click here for recipe) served in a Greengate Sophie Vintage bowl.

Cinnamon scrolls with pink cream cheese frosting- we are loving cinnamon scrolls at the moment so we prettied them up with sugar flowers, butter cream piped leaves and sugar sprinkles. What more can I say - yum (click here for a cinnamon scroll recipe)

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.  

Vintage Royal Albert Enchantment China and a pretty afternoon tea

One day I spied some Royal Albert Enchantment china on Pintrest. It was so pretty and I was immediately  smitten.

It didn't have a name or even brand in the comments, but I searched and searched and finally found it.

I don't use it everyday, but now and then I pull it out. The other day I made up some cinnamon scrolls and decorated them with pearl sixlets, little blue flowers and sprinkles to match and we had a sweet afternoon tea.

I think the new vintage look Christina Re forks and spoons match perfectly.

I'd love if you let me know if you have any favorite vintage china patterns or maybe a favorite pintrest board to check out.

 Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.  

Raspberry and Brown Sugar Peach pancakes

Weekends are made for pancakes around here.

Pretty much most every Saturday I whip up a batch of easy mix pancakes (or the kids do), then we pop out a whole heap of toppings, the kids get out the plates and cutlery and we all sit down together for a family breakfast.

Yup, it's our thing at the moment and it totally makes me happy :)

Over the past few months we have been having raspberry and fresh peach pancakes, along with our usual blueberry, maple syrup, cinnamon sugar and bacon. But sadly I guess it's the end of stone fruit season around here and the peaches this week were less than perfect.
 
So although in general I prefer my fruit fresh and uncooked I fried them up with a dab of butter and a few spoons of brown sugar.

With a dash of maple syrup, some raspberries and a sprinkle of cinnamon everyone seemed happy.

Phew crisis averted, time to sit back and enjoy my morning coffee.

Easy Mix Pancake recipe
we have a few different pancake recipes but this one is easy to make, is not overloaded with sugar, the kids can whip them up and they cook quite quickly. I usually make them smallish so the kids can try out a few different pancake topping versions, plus I make a few extra small ones for the kids dolls/special toys.

1 1/2 cups self raising flour (US rounded/generous cups)
1 tsp baking powder
2 Tbsp caster sugar (US 2 Tbsp + 2 tsp)
1/8 tsp salt
60 g (approx 2 oz)  unsalted butter, melted
2 Eggs
1 cup trim (2%) milk (8 fl oz)

Sift together flour, baking flour, sugar and salt.

Add the butter, eggs and milk and mix well with a whisk until no lumps remain. Allow to stand for 15 minutes

Set the oven on very low heat and pop a serving plate onto a rack in middle of the oven.

Heat large frying pan to medium heat. Rub a small amount of butter onto frying pan, spoon dollops of pancake mixture into pan and smooth into an even circle with back of spoon. Cook on one side until the sides set (they will look dull instead of wet and shiny) and bubbles appear. Using a flat spatula flip the pancake and cook the other side until golden.

Remove from frypan and pop onto the warming plate in the oven until all pancakes are cooked.

Serve with topping of choice.

Toppings - yes we have all these toppings on the table to choose from
Brown Sugar Peach - saute 2 sliced peaches in pan at medium high heat with 1 Tbsp butter and 2 tsp brown sugar.
Raspberries - we use frozen berries for economy and heat in the microwave for a minute or 2 to make a 'compote'.
Blueberries - same as the raspberries we ususally use frozen, heat in microwave and serve warm
Cinnamon Sugar
Bacon
Maple Syrup

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Chocolate Raspberry Oreos for a quick afternoon tea party

Chocolate raspberry Oreos. Well if the name doesn't say it all I think the pictures do just fine.

I had half a pack of Oreos left over from the Valentine Oreos I made last weekend so I whipped up this little afternoon tea for the kids for when they get home.

Yup just a dollop of ready made chocolate frosting and then stick a fresh raspberry on top that you have washed and dried. Or a strawberry or any other type of berry would be lovely as well.

I actually piped my chocolate frosting on with a Wilton #21 piping tip, but any kind will do.

I picked my 2 tier platter up from 2 garnish, but here is a similar one I found online, plus a link for a cute little mercury glass tea light I spied as well:



Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.